Venison Tenderloin with Smoked Duck Bacon

 

 Once in a while we stumble upon some special ingredients in the store and we just have to see what we can do with them on the grill.  Such was the case last week at Buffalo's Wegman's.  Having a well-stocked pantry made it easy to throw a marinade together, and Kris found a clever way to secure the duck bacon onto the venison by weaving bamboo skewers along the edges.  After a long morning snowshoe with our dogs we were ready to tuck into this high protein lunch!

Venison Tenderloin with Smoked Duck Bacon

2 venison tenderloins

For the marinade:

1 large clove garlic, minced

1 teaspoon freshly grated ginger root

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 tablespoon fish sauce

2 tablespoons vermouth

1 tablespoon olive oil

1/2 teaspoon Chinese 5-spice powder

1/2 teaspoon freshly ground black pepper 

10 strips duck bacon, or regular bacon

Combine the marinade ingredients in a flat glass dish and add the tenderloins, turning to coat well on all sides.   Let stand at room temperature for 1/2 hour. Lay 5 strips of bacon side by side on a cutting board. Place the tenderloin on top, sideways and centred on the bacon. Wrap each slice of bacon around the meat, then thread a long wooden skewer weaving the ends of the bacon to secure it in place. 

Preheat the barbecue and set to MEDIUM LOW.  Grill the tenderloins for 20 minutes turning every 5 minutes to brown evenly. Let rest for five minutes before carving into thick slices. 

We served the meat with just a touch of leftover red current and wine sauce that works well with both lamb and venison.

Red Current Jelly and Red Wine Sauce

1 tablespoon butter or olive oil
1 shallot, finely minced
1 cup beef broth
1/2 cup red wine
1/4 cup red current jelly
1/2 teaspoon dried thyme
1 additional tablespoon butter

In a small saucepan heat the butter or olive oil.  Add the minced shallot and sauté until translucent.  Add the beef broth and wine and simmer briskly until reduced to 1/2 cup and add the red current jelly and thyme.  Heat until melted, then turn off the burner and whisk in the remaining butter.